High Pressure Processing of Bioactive Compositions

Abstract

The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa.

Description

FIELD OF INVENTION[0001]The present invention relates to the high pressure processing of bioactive compositions and in particular to a method of pressure treating a bioactive composition to prevent the growth of at least one unwanted microorganism while retaining a desired level of activity of at least one bioactive component.BACKGROUND[0002]The delivery of bioactive components (proteins, lipids or hydrolysates thereof, and probiotic microorganisms, for example) in food or other ingestible products is constrained by the need to provide a safe product with a useful shelf life while retaining bioactivity. Products with a useful shelf life are said to have a good keeping quality and are less prone to spoilage.[0003]Delivery of bioactive components is desirable at least because such components are physiologically active when ingested and can have positive health benefits, including but not limited to bone health, immune benefits, anti-inflammatory activity, heart health and efficacy in ...

AI Technical Summary

Benefits of technology

The present invention relates to methods for maintaining or improving the quality of a bioactive composition by preventing the growth of unwanted microorganisms while retaining the desired level of activity of the bioactive components present in the composition. The methods involve subjecting the composition to a pressure treatment at a predetermined pressure and pH for a predetermined hold time. The invention can be applied to bioactive compositions containing proteins, lipids, carbohydrates, or probiotic factors, or a mixture thereof. The treated compositions have reduced levels of unwanted microorganisms and retain their desired level of activity.

Problems solved by technology

Traditional means of ensuring a useful keeping quality have a negative impact on the bioactivity of food products and the like.

In particular, thermal processing is not generally suitable for the production of commercially sterile bioactive products.

There are many processes in the manufacture of bioactive products, ingredients and foods that may result in a partial or complete loss of bioactivity.

Drying of products produced using pasteurised milk may be used to improve keeping quality with losses of up to 40% of immunoglobulins (Li-Chan, 1995), but commercial applications are then limited to direct consumption (for example, tablets) or fresh products (for example, yogurt) where the dried bioactive ingredient is not subsequently heated again.

Losses due to drying and heating may be compensated for by supplementing intermediate or final products with the bioactive component of interest but this can increase the cost to the end consumer.

However, Huppertz et al (2002) report that high pressure denatures whey proteins in milk.

Additionally, Korhonen et al (1998) report that pressure treatments at pressures of about 500 MPa and above irreversibly denature proteins in most cases.

Masuda et al (2000) report that pressures of 400 MPa and above may not be used to improve the keeping quality of bovine colostrum because such pressures denature the immunoglobulin protein.

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